OJ Fish'n'Rice Bake
Recipes / Little Meals
These are our favourite kind of recipes: chuck it all into a dish, whack it in the oven, and wait for the magic to happen! This light yet hearty fish bake is a perfect midweek dinner for those evenings when you may not have a great deal of time but still want a meal that leaves you wishing it was as never-ending as Mary Poppins’ carpet bag!
The delicate coconutty flavour combined with the zing of the orange will have your little ones licking their lips for more. Getting them hooked on fish is a great way of filling their bellies with proteins, vitamins, and omega-3 fatty acids, which are essential for healthy brain, eye, and nerve development in babies and children. Eating fish has also been linked to better sleep - and there are plenty of us who could do with a little more of that!
Ingredients
400 ml (1 3/4 cups) coconut milk
250 ml (1 cup) freshly squeezed orange juice
equates to three medium oranges
150 g (3/4 cup) medium round corn rice
350 g skinless white fish (goldband snapper,
red emperor, barramundi, whiting)
equates to two medium fish fillets
200 g (1 cup) butternut pumpkin, cubed
equates to one third medium pumpkin
10 cherry tomatoes, halved
5 - 10 green string beans, finely chopped
2 cloves garlic, finely chopped
Method
Preheat the oven to 200 C.
In a large roasting dish, combine the coconut milk and the orange juice.
Stir in the rice, fish, and vegetables until everything
is well coated.
Bake uncovered for up to 45 minutes or until rice is cooked, stirring occasionally.
© 2020 Beetroot in my Cake. Design by PACO Branding & Design. All rights reserved.
Use of this site constitutes acceptance of its User Agreement and Privacy Policy.